Recipe: Curry-style samoosas

Ingredients

½ box Fry’s Korma Curry Pieces (defrosted)
1 medium potato, boiled and then mashed
1 large onion, finely chopped
2 green chillies, finely chopped
½ tsp mustard seeds
4 curry leaves
½ tsp ginger, minced
½ tsp garlic, minced
½ tsp turmeric powder
½ – ¾ tsp chilli powder
1 tsp coriander powder
½ tsp cumin powder
½ tsp garam masala
2 tbsp fresh coriander, chopped
Oil, for brushing
Salt, as needed
Samoosa pastry

Method

1. Heat oil in a pan (or use a non-stick pan and enough water to avoid burning, if not using oil).

2. Add mustard seeds and curry leaves and let it splutter. Add the minced ginger, garlic and chopped onions, and sauté until translucent.

3. Add the green chillies, Korma Curry Pieces and the rest of spices. Mix well together and fry for 10-15 minutes on low heat. Add water as needed.

4. Add the mashed potatoes to the pan and mix so that the flavours incorporate well. Fry for another few minutes.

5. Add the fresh chopped coriander and mix well again. Turn off the stove and let the filling cool.

6. Spoon the mixture in equal parts into the samosa pastry. Fold the samoosas and brush with tiny bit of oil.

7. Arrange the samoosas on a sheet pan, side by side. Cook for 15 minutes, at 185°C, or until golden brown in colour.

8. Serve hot with your favourite dip.

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